Crispy Parmesan Baked Onion Rings with Creamy Dip
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Picture a golden onion ring that crunches when you bite it, with a salty parmesan coating. These crispy parmesan baked onion rings come out of the oven, so you skip the deep fryer. You dip each ring in egg, press it into cheese, and bake it on one pan. This guide shows each step, with a result to check so you know it worked. The recipe serves 4, with 15 minutes of prep and 25 minutes of baking.
Why these baked onion rings work for game day
Hosts who plan game day appetizers need snacks that guests can grab and dip.
Baked onion rings also save time, since you do not heat a pot of oil.
Cooks who like easy appetizer recipes need only five main ingredients plus a quick dip.
Parmesan gives the coating a salty crunch, so you do not need a heavy batter.
What you need for parmesan onion rings
Every amount below uses US measurements.
For the onion rings
• 2 large yellow onions
• 2 large eggs, beaten
• 1 1/4 cups finely grated parmesan
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cooking spray
For the creamy dip
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1 tbsp chopped chives
Use finely grated parmesan, since coarse shreds do not stick well.
How to make baked onion rings step by step
The method has five steps. Each step ends with a result you can check.
Heat the oven and prep the pan
Preheat the oven to 425°F. Set a wire rack on a baking sheet and spray the rack with cooking spray. The rack lets hot air reach the bottom of each ring.
Slice the onions into rings
Cut the onions into 1/2 inch slices and separate the layers into rings. Use the larger rings for the best shape. The rings should look even in thickness.
Mix the coating
Stir the parmesan, panko, garlic powder, paprika, salt, and pepper in a shallow bowl. Put the beaten eggs in a second bowl.
Dip and coat each ring
Dip one ring in the egg, let the extra drip off, and press it into the parmesan mixture on both sides. The ring should look fully covered with no bare spots. Set it on the rack.
Bake until golden
Spray the tops lightly. Bake for 20 to 25 minutes, flipping the rings once halfway. They are done when the coating looks deep golden and crisp.
Stir the dip and serve
Stir the sour cream, mayonnaise, lemon juice, garlic powder, and chives in a small bowl. Serve the rings hot with the dip.
Common mistakes and quick fixes
A soggy ring usually sat directly on the pan. Bake on a wire rack so air circulates.
When the coating falls off, press it on firmly and use finely grated parmesan.
If the onions stay too firm, slice them a little thinner next time.
Serving ideas
Serve the rings on a platter next to Easy Pizza Bites with Dipping Sauce for a full snack spread.
They also pair with Buffalo Chicken Stuffed Peppers for a game day dinner.
Swap the dip for ranch or a spicy sauce if you like.
Storing and reheating
Store cooled rings in an airtight container in the refrigerator for up to 3 days.
Reheat them on a wire rack at 400°F for 5 to 8 minutes, until crisp. Avoid the microwave, since it makes the coating soft.
Common questions
Can I use sweet onions?
Yes, sweet or white onions work. Yellow onions give a stronger flavor.
Why are my onion rings not crispy?
Bake them on a wire rack and flip them once. A crowded pan also traps steam, so leave space between rings.
Can I make them ahead?
Coat the rings and refrigerate them for up to 1 hour before baking. Bake them right before serving for the best crunch.
What dip works best?
The creamy dip in this recipe works well. Ranch or a spicy sauce also fits.
Ready to bake your rings
Save these crispy parmesan baked onion rings to your appetizer board on Pinterest, and visit Dizzy Daisy Eats for more easy party food.
Crispy Parmesan Baked Onion Rings
Golden onion rings coated in parmesan and baked on a wire rack. Served with a creamy chive dip.
Servings:
Ingredients
- 2 large yellow onions
- 2 large eggs, beaten
- 1 1/4 cups finely grated parmesan
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup sour cream, for the dip
- 2 tablespoons mayonnaise, for the dip
- 1 teaspoon lemon juice, for the dip
- 1/2 teaspoon garlic powder, for the dip
- 1 tablespoon chopped chives, for the dip
Instructions
- Preheat the oven to 425°F. Set a wire rack on a baking sheet and spray the rack with cooking spray.
- Cut the onions into 1/2 inch slices and separate the layers into rings.
- Stir the parmesan, panko, garlic powder, paprika, salt, and pepper in a shallow bowl. Put the beaten eggs in a second bowl.
- Dip each ring in the egg, let the extra drip off, and press it into the parmesan mixture on both sides until fully covered. Set the rings on the rack.
- Spray the tops lightly. Bake for 20 to 25 minutes, flipping once halfway, until deep golden and crisp.
- Stir the sour cream, mayonnaise, lemon juice, garlic powder, and chives together. Serve the rings hot with the dip.
- Store cooled rings in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack at 400°F for 5 to 8 minutes.
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